A delightful dessert featuring colorful glutinous rice balls filled with a creamy custard, served in a fragrant sugar water.
Ingredients
Purple Glutinous Rice Balls
glutinous rice flour150g
cooked purple sweet potatoes80g
sugar1tbsp
cooking oil1tsp
water50mL
Orange Glutinous Rice Balls
- glutinous rice flour150g
- cooked orange sweet potatoes80g
- sugar1tbsp
- cooking oil1tsp
- water50mL
Custard
custard powder60g
milk powder40g- sugar45g
coconut milk100mL
milk80mL
egg, beaten1piece
cooking oil or melted butter25mL
Sugar Water
- water1000mL
pandan leaves, knotted2piece
sliced ginger10g
palm sugar50g
Nutrition (per serving)
Calories
232.0kcal (11.6%)
Protein
3.0g (6%)
Carbs
37.0g (13.45%)
Sugars
15.0g (30%)
Healthy Fat
2.5g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make Sweet potatoes Tang Yuan
Custard Filling
- Step 1
Combine custard powder, sugar, and milk powder. Add coconut milk, milk, and beaten egg. Mix well until incorporated.
- Step 2
Add cooking oil and mix well again. Strain the mixture to remove lumps.
- Step 3
Transfer to a lightly greased heatproof dish and steam at high heat for 10 minutes.
- Step 4
Remove from the steamer, let cool for 10 minutes, and knead into a smooth paste.
- Step 5
Roll the custard into balls about 2cm in size and set aside.
Glutinous Rice Balls
- Step 1
Mash the purple sweet potatoes in a mixing bowl, add half of the glutinous rice flour, oil, and sugar.
- Step 2
Knead the dough until smooth and not sticky, then divide into balls.
- Step 3
Flatten the dough, place a custard ball inside, and seal it. Repeat until all dough and custard are used.
- Step 4
Repeat the process for the orange sweet potato dough.
- Step 5
In a pot, combine water, pandan leaves, sliced ginger, and palm sugar. Bring to a boil, then simmer for 20-30 minutes.
- Step 6
Add the glutinous rice balls to the pot, stir to prevent sticking, and cook until they float. Serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
232.0kcal (11.6%)
Protein
3.0g (6%)
Carbs
37.0g (13.45%)
Sugars
15.0g (30%)
Healthy Fat
2.5g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sweet potatoes are thoroughly cooked and mashed for a smooth dough.
Adjust the water content in the dough based on the moisture of the sweet potatoes.
FAQS
How do I store leftover Sweet Potatoes Tang Yuan?
To store leftover Sweet Potatoes Tang Yuan, allow them to cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply steam them for a few minutes or warm them in a pot with a little water.
Can I make Sweet Potatoes Tang Yuan gluten-free?
Yes, you can make a gluten-free version of Sweet Potatoes Tang Yuan by substituting glutinous rice flour with a gluten-free flour blend that is suitable for making dough. However, the texture may vary slightly from the traditional recipe.
What can I use as a substitute for palm sugar in Sweet Potatoes Tang Yuan?
If you don't have palm sugar, you can substitute it with brown sugar or coconut sugar in equal amounts. Both alternatives will provide a similar sweetness and flavor profile to your Sweet Potatoes Tang Yuan.
What are some good pairings for Sweet Potatoes Tang Yuan?
Sweet Potatoes Tang Yuan pairs wonderfully with a cup of warm jasmine tea or a light herbal tea. The fragrant flavors of the tea complement the sweet and creamy dessert beautifully.
How long does it take to cook Sweet Potatoes Tang Yuan?
The cooking time for Sweet Potatoes Tang Yuan is approximately 20-30 minutes after the glutinous rice balls are added to the boiling water. The balls are ready when they float to the surface, indicating they are cooked through.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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